Place the pot with the debris over medium-high heat. Add the chicken stock, bring up to a boil and cook for 2 to 3 minutes.
While the debris is heating up, melt butter in a small skillet over medium high heat. Beat the eggs in a small mixing bowl with the cream, hot sauce, salt and freshly ground black pepper. Scramble to your liking.
Split the biscuits in half, dip the cut sides down into the debris and then put on a serving plate.
Spoon the debris over the biscuits and top with the scrambled eggs.
Originally Submitted
12/29/2009
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